Menton Lemon Tart

Soften the butter. Combine the sifted flour, icing sugar, salt and butter. Add the egg, vanilla seeds and grated lemon zest, then mix gently until the dough comes together. Avoid over-kneading.

Shape the dough into a ball, wrap it carefully and refrigerate overnight.

Cut the Menton lemons into slices. Blanch them three times, draining them well after each blanching. Weigh the lemons and prepare approximately the same weight of sugar.

Place the lemon slices in a sauté pan. Add half of the sugar and enough water to cover them. Cook gently for about 20 minutes. Allow to cool, then add the remaining sugar and a little more water. Return to low heat and continue cooking until the slices become translucent and tender. Leave them to cool in their syrup.

Finely grate the zest from the lemons, then squeeze their juice. Squeeze the orange separately and reserve the juices. Melt the butter. Place the icing sugar in a bowl and incorporate the hot melted butter. Beat the eggs and add them, followed by the lemon and orange juices and the lemon zest. Mix well and set aside.

Roll the pastry to approximately 3 mm thick and line a 27 cm tart ring. Fill with baking beans and blind-bake at 170°C for about 20 minutes. The pastry should be fully cooked but remain lightly coloured. Allow the tart shell to cool.

Set the oven to 200°C. Pour the lemon mixture into the cooled tart shell, then turn the oven off. Place the tart in the hot oven and leave it until the filling is completely set.

Allow the tart to cool completely, then carefully unmould it onto a rack. Arrange the candied lemon slices over the surface and glaze them with their thickened syrup before serving.